1.TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES

作　　者：Paulina Pająk ;Teresa Fortuna ;Irena Bojdo Tomasiak

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2).doi:10.5219/53

出版社：Association HACCP Consulting

文章 ID：83131071

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2.THE INFLUENCE OF STORAGE CONDITIONS OF CANDIED FRUITS ENRICHED WITH VITAMIN C BY DIFFERENT METHODS ON ITS CONTENT

作　　者：Sławomir Pietrzyk ;Dorota Gałkowska ;Teresa Fortuna 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2).doi:10.5219/55

出版社：Association HACCP Consulting

文章 ID：83131073

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3.TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES

作　　者：Paulina Pająk ;Teresa Fortuna ;Irena Bojdo Tomasiak

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2).doi:10.5219/53

出版社：Association HACCP Consulting

文章 ID：82761302

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4.THE INFLUENCE OF STORAGE CONDITIONS OF CANDIED FRUITS ENRICHED WITH VITAMIN C BY DIFFERENT METHODS ON ITS CONTENT

作　　者：Sławomir Pietrzyk ;Dorota Gałkowska ;Teresa Fortuna 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2).doi:10.5219/55

出版社：Association HACCP Consulting

文章 ID：82761304

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5.TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES

作　　者：Paulina Pająk ;Teresa Fortuna ;Irena Bojdo Tomasiak

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2):55-58.doi:10.5219/53

出版社：Association HACCP Consulting

文章 ID：230803952

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6.THE INFLUENCE OF STORAGE CONDITIONS OF CANDIED FRUITS ENRICHED WITH VITAMIN C BY DIFFERENT METHODS ON ITS CONTENT

作　　者：Sławomir Pietrzyk ;Dorota Gałkowska ;Teresa Fortuna 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2):65-66.doi:10.5219/55

出版社：Association HACCP Consulting

文章 ID：230803954

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	Irena Bojdo Tomasiak	6篇
	Teresa Fortuna	6篇
	Agata Wypchoł	3篇
	Dorota Gałkowska	3篇
	Paulina Pająk	3篇

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